Baked Tomatoes (Florentine style)

Ingredients

• Take out the centres of 6 large tomatoes
• Rub a clove of garlic across an earthen casserole
• and fry in it an onion, chopped
• in a spoonful of butter or olive oil
• Add 6 mushrooms
• 2 large livers of chickens
• and a spoonful of lemon juice
• add yolks of 2 eggs
• sufficient bread-crumbs

Method

1. 1

   Cook the centres with garlic, onion, butter, mushrooms, chicken livers, and lemon juice.

2. 2

   Fill the tomatoes, bake for 0.5 hour.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 47. The excerpt below is the record exactly as published.

BAKED TOMATOES. (Florentine style.) Take out the centres of 6 large tomatoes. Rub a clove of garlic across an earthen casserole, and fry in it an onion, chopped, in a spoonful of butter or olive oil. Add 6 mushrooms, 2 large livers of chickens, both minced finely, and a spoonful of lemon juice. Cook these, add yolks of 2 eggs and sufficient bread-crumbs

Cook this with the app: pantry check, scaling, and the assistant.